Mushroom and Onion Barley

Yesterday I told you about the benefits of barley and the basics of cooking this excellent whole grain. There are so many great recipes for barley and you can serve it warm or cold, depending on how you like it best.

My mother always made a mushroom and onion barley that I loved, although little did I know she used “toasted barley,” which I found out is an egg noodle, not a whole grain. I still like her version, but once I found out what we were really eating, I needed to make the mushroom and onion barley with real whole-grain barley. The new version isn’t exactly the same, but it’s just as good!

Mushroom & Onion Barley
Serves 4

Ingredients:

• 1 tablespoon olive or canola oil
• 1 large yellow onion, chopped
• 8 ounce container of sliced mushrooms
• 1/2 cup dry hulled barley
• About 1 1/4 cup water (or broth)
• Salt and pepper to taste

Directions:

1. Heat oil in a sauté pan over medium-high heat. When the oil is hot, add the onions and sauté until they are translucent. Add the mushrooms and sauté until the mushrooms release their moisture and the mushrooms and onions are browned and fully cooked. Transfer to a bowl and set aside.
2. In a dry skillet, toast the barley over medium heat for a couple of minutes, shaking the pan occasionally. Be sure not to burn the barley.
3. In a medium saucepan, bring water to a boil. Add the toasted barley and cook for about 45 minutes or until all the water is absorbed. Add the mushrooms and onions to the cooked barley and stir together. Season with salt and pepper to taste. Serve warm.

Nutrition Facts (per serving): 139 calories, 5 g protein, 23 g carbohydrates, 5 g fiber, 4 g fat, 1 g saturated fat, 0 mg cholesterol, 70 mg sodium